Quajado in Ladino (Judeo-Spanish ) is like a crustless quiche vegetable and egg baked dish derived from the Spanish word ‘cujada’ meaning coagulated.
Vegetables frequently used in this traditional dish may include spinach, eggplant, zucchini and tomato .
This version known as ‘Sfongo’ has small mounds of potato purée and cheese mixture interspersed on a bed of Swiss chard, eggs, a melange of Greek cheese and potato. This Quajado, straight from the oven has a crisp golden top over a moist, satisfying and tasty gratin that is so popular in the Rhodesli home cooking.
This wholesome vegetarian bake, cut into squares can be served as a light meal with a salad, or for part of a brunch table. My grandchildren love this as a snack warmed up after school.
Quajado was such an emblematic and characteristic dish of the Jews of medieval Spain that the mere preparation of this dish was considered that one was secretly practicing Judaism and could lead to imprisonment during the Spanish Inquisition.
For recipe see “Stella’s Sephardic Table” p 124